Cheese Ball

This is a quick, easy, and delicious cheese ball. My friend had made it for a bridal shower a few weeks ago, and I couldn't get enough. I had never made a cheese ball before, but I wanted to try it out so I made it for a baby shower this weekend. It was still just as good, and I was surprised at how simple it was to make.

Cheese Ball

2 packages cream cheese, softened
5 green onions, chopped
1 small can crushed pineapple, drained really well
seasoned salt, to taste (about 1 tsp)
1 - 2 cups pecans, chopped

Mix cream cheese, green onions, crushed pineapple and seasoned salt together. Form in to a ball. Roll in chopped pecans. Cover with saran wrap and place in fridge until ready to serve. Serve with crackers and/or veggies.


Recipe courtesy Ad'Lynn Martinez

Sprite Potatoes

We tried this recipe about a year ago and really liked it. Then somehow I forgot about it. My husband was really excited when I told him we were having them again. You might look at the recipe and think that it just doesn't work, but it really does. The bacon, the cheese, the onions and then the sprite adds just a touch of sweetness. They are really good!

Sprite Potatoes

1 medium onion, chopped
1/2 lb. bacon, chopped
5-6 potatoes, peeled and sliced thin
9-10 baby carrots, sliced thin
seasoned salt
onion salt
garlic salt
salt
pepper
1-2 cans Sprite

In a large pot/skillet saute onion and bacon together until onion is translucent and bacon is crispy. Add potatoes, carrots and seasonings to taste. Stir together. Add sprite, just enough to cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let stand for 3-5 minutes, or until melted. Enjoy!!

Recipe courtesy Tasty Sensations

Pasta Fagioli Soup

Pasta Fagioli Soup

1 lb ground beef
1/2 cup onion, diced
4 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) great northern beans, undrained
2 cans (8 oz) tomato sauce
12 oz V-8 juice
1 Tbsp worcestershire sauce
1 1/2 cups water
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
pinch of red pepper flakes
8 oz shell pasta
Parmesan cheese, grated

In a large pot, brown ground beef and drain. Add onions, carrots, celery, and garlic, saute for about 5 minutes. Add remaining ingredients, except for pasta and cheese. Simmer for 1 hour. With about 10 minutes left, cook pasta until al dente. Drain pasta, then stir into soup. Simmer for an additional 5-10 minutes. Top with freshly grated Parmesan cheese.

Recipe adapted from Cooking With Mandy

Cold Szechuan Noodles

My friend Katie brought this salad to a party a few weeks ago, and I couldn't wait to make it again! Yum, it is so good!

Cold Szechuan Noodles
recipe courtesy Katie Wenerstrom

3 Tbsp oil
3 Tbsp honey
1 Tbsp oriental sesame oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 1/2 tsp grated ginger
1 tsp crushed red pepper flakes
4 oz oriental noodles or broken up spaghetti, cooked and drained
3 cups cooked and shredded chicken
1 cup finely chopped red cabbage
4 green onions, thinly sliced
2 shredded carrots
1 red or green bell pepper, chopped
1/2 cup dry-roasted peanuts

In small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, ginger, and red pepper flakes; blend well. Rinse cooked noodles in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots, and bell pepper. Pour dressing over salad; toss to mix. Salt to taste. Sprinkle with peanuts.

Refried Beans

I had heard great reviews about this recipe from multiple friends, so I was excited to try it. I knew it cooked in the crock pot all day, so in the morning I looked at the recipe so I would be prepared and cook it long enough. To my dismay I learned I was supposed to soak the beans over night. My husband was going out of town, looking forward to what I had told him we were having for dinner, and I wasn't going to change my plans. So I altered the recipe a little, and they still came out really good. I will put the changes I made to the original recipe at the end so if you are on top of things you can do it the right way, or if you are not (like me) you can do it a different way, that still tasted really good.

Refried Beans
adapted from Katie's Recipes

3 cans pinto beans, rinsed and drained
1 onion, diced
3 garlic cloves, minced
1 can chicken broth
1 Tbsp ground cumin
2 tsp chili powder
1 1/2 tsp oregano
1 tsp salt

Add all ingredients into an oven safe pot and cook in the oven at 200 degrees for 5-6 hours. (Or you can put it in a crock pot and cook on low for 5-6 hours). Take out some of the juices. Blend in a food processor or blender until desired consistency. If it is too thick you can add some juices back in.

If you want to use dry beans: Soak 1 lb. dry pinto beans over night and drain. Instead of the one can of chicken broth add 2 cups water and 3 cups chicken broth to replace it. Add the rest of the ingredients to the crock pot. Cook on high 6-8 hours.

Slow Cooked Pork Roast

When I saw this recipe I knew I had to try it. I initially made the pork to put in enchiladas. They were good, but the pork on it's own is so good, we felt that the enchilada sauce covered it up. So we used the left over pork for sandwiches and put a little BBQ sauce on it. They were wonderful. I think the pork would also be really good on rice or as pork tacos. We will be trying those options the next time I make this.

Slow Cooked Pork Roast
adapted from Everyday Insanity

Pork shoulder roast
salt
pepper
cumin
dried oregano
2 cups chicken broth
1/2 cup cilantro, chopped
6 cloves garlic, chopped
1 small can diced green chilies

Heat 1 tablespoon of olive oil in a heavy pan. Season pork shoulder with salt, pepper, cumin, and dried oregano. Brown the roast on all sides. Add the chicken broth, cilantro, garlic and chilies. Bake covered at 200 degrees for 5-6 hours. Turn the roast half way through. Roast is done when meat is tender and shreds easily.

Remove pork from pan and shred. Drain the drippings, remove fat, discard. Drizzle drippings over shredded pork. At this point the meat can be made into a sandwich or used for enchiladas, tostadas etc. It can also be frozen in 1 or 2 cup portions.

Orange Chicken and Vegetables

My husband loves Chinese food. I think he would choose take out every night if he had the choice. I also like Chinese food but always feel like I've eaten a ton of grease afterwards. This recipe satisfied both of our Chinese food desires. The chicken was nice and juicy and had a nice, light breading. The sauce was great and I loved all of the vegetables. This will definitely show back up on our menu soon.

Orange Chicken & Vegetables
adapted from Mommy's Kitchen

4 boneless, skinless chicken breasts
3/4 cup flour
1/4 tsp salt
3 Tbsp olive oil
5 large carrots, julienned
1 small onion, cut
1 green bell pepper, cut into chunks
4 stalks celery, sliced
salt and pepper to taste

Orange Sauce:
3/4 cup fresh orange juice
1/4 cup soy sauce
1/2 tsp ginger
2 tsp rice vinegar
1/2 cup brown sugar
1/2 tsp sesame oil
pinch of red pepper flakes
2 Tbsp corn starch
1 cup chicken broth

Cut the chicken breasts up into 1 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag. Coat the chicken with the flour. Heat 1 tablespoon of oil into a large skillet or wok and add half the chicken. Once it is cooked add the second half.

Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking, cut up your vegetables. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your vegetables and cook over medium high heat until crisp tender, about another 10 minutes.

While your vegetables are cooking add all of the orange sauce ingredients into a medium saucepan. Whisk them together until combined. Bring to a boil. Keep cooking until it thickens. When your vegetables are done add the sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.